CN106350433A

CN106350433A - Healthcare aromatic vinegar

Info

Publication number: CN106350433A
Application number: CN201510422229.9A
Authority: CN
Inventors: 不公告发明人
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-07-20
Filing date: 2015-07-20
Publication date: 2017-01-25

Abstract

The invention relates to healthcare aromatic vinegar which is made of sticky rice, lycium barbarum, Chinese yams, dried ginseng powder, astragalus membranaceus and schisandra chinensis as raw materials through processes such as material selection, soaking, steaming, rice sprinkling, yeast mixing, saccharifying, esterification, acidification, vinegar sprinkling, sterilization and nutrient blending, so that the edible healthcare vinegar can be made. Lycium barbarum is dried in air and is squeezed to obtain juice, Chinese yams are squeezed to obtain juice, dried ginseng powder, astragalus membranaceus and schisandra chinensis are steamed to obtain juice, and the juice is mixed with sterilized aromatic vinegar at the ratio of 1:50. The healthcare aromatic vinegar has the advantages of being advanced in process, high in product nutrition, good in healthcare effect, small in natural environment influence, and the like.

Description

A kind of health care aromatic vinegar

Technical field

The present invention relates to a kind of health care aromatic vinegar, belong to using the fermented technology being fabricated to edible flavouring of fruit class.

Background technology

At present, using modern high technology biotechnology, exploitation effect is more improved and prominent health promoting vinegar is international trend.As the Taiwan in Japan, Korea S and China, the representative functions factor of health promoting vinegar has Flavonoid substances, aminoacid, vitamin, dietary fiber, oligosaccharide and probioticss etc..These functional factors have all obtained good utilization in other health foods.By giving the distinctive health care of health promoting vinegar, drink health promoting vinegar and can reduce blood cholesterol level, prevent body fat from excessively accumulating with vessel softening, be conducive to maintaining internal acid-base balance and stablize, so that various metabolism and physiological function is normally carried out.And there is optimization intestinal microbial population, improve function of intestinal canal, strengthen intestinal immunity, reinforcing the heart QI invigorating, cough-relieving of promoting the production of body fluid, suppress the rhythm of the heart, expansion of blood vessels, increase erythrocyte quantity and anticancer and other effects.Exploitation has unique taste, the health promoting vinegar of special health-care effect, is the following development priority of health-care vinegar beverage and focus both at home and abroad.By studying and controlling the dynamic change of yeast fungus strain in health promoting vinegar brewing process, can help to the regulation and control of sweat, increase the quantity of functional factor in health promoting vinegar.

Content of the invention

In order to improve nutrition and the eating effect of edible health vinegar, strengthen the effects in edible health vinegar for the functional factor such as Flavonoid substances, aminoacid, vitamin, dietary fiber, oligosaccharide and probioticss, the present invention proposes a kind of health care aromatic vinegar.

To achieve these goals, technical scheme comprises the following steps composition: sorting, dipping, steaming and decocting, pouring meal, mixed song, saccharifying, esterification, acidifying, pouring vinegar, sterilizing, function atom dispensing.Sorting: select quality glutinous rice, content of starch 72% about, no goes mouldy.Dipping: make starchy tissues imbibition, volume about increases by 40%, and rice is 1:2 with the ratio of dipping water.Steaming and decocting: increase temperature steaming and decocting up to starch gelatinization.Drench meal: after heating, starch expands powder degree and increases, use rapidly cold water shower disconnected from each other to the grain of rice.Mixed song: rhizopus and yeast are added in the rice after shower, controls suitable temperature to be sufficiently stirred for.Saccharifying: 1. put into yeast and be fermented into liquor syrup in 3 days；2. produce wheat bran is put in acid, rice husk fills part day in the environment of maintaining the temperature at 20 DEG C -35 DEG C and turns once, 15-20 days directly stop temperature to 10 DEG C about stop.Esterification: the afore-mentioned materials of fermenting-ripening are assembled sealing isolation air, lasts 30 45 days at normal temperatures.Acidifying: the material after esterification is soaked 24 hours.Drench vinegar: raw vinegar under drenching after the material filtering after acidifying.Sterilizing: by raw vinegar normal pressure boiling sterilization.Nourishing ingredient: squeeze into juice after Fructus Lycii is air-dried, Rhizoma Dioscoreae squeezes into juice, and dry ginseng's powder, the Radix Astragali, Fructus Schisandrae Chinensis steamed juice are mixed with sterilized aromatic vinegar in the ratio of 1:50.It is characterized in that Fructus Lycii squeezes into juice after air-drying, Rhizoma Dioscoreae squeezes into juice, and dry ginseng's powder, the Radix Astragali, Fructus Schisandrae Chinensis steamed juice are mixed with sterilized aromatic vinegar in the ratio of 1:50.

It is advanced that the present invention has technique, product nutrition, good health care effect, the advantages of natural environment influence is little.

Specific embodiment

Make health care aromatic vinegar with Oryza glutinosa, Fructus Lycii, Rhizoma Dioscoreae, dry ginseng's powder, the Radix Astragali, Fructus Schisandrae Chinensis for raw material.

(1) alcohol fermentation

Oryza glutinosa → dipping → steaming and decocting → pouring meal → mixed song → saccharifying → alcoholizing → finished product (wine vinegar)

1. Oryza glutinosa: select quality glutinous rice, content of starch 72% about, no goes mouldy:

2. impregnate: make starchy tissues imbibition, volume about increases by 40%, be easy to abundant gelatinizing, rice is 1:2 with the ratio of dipping water；

3. steaming and decocting: make starch gelatinization, be easy to microorganism and utilize；

4. drench meal: by heating, starch expands powder degree and increases, and uses cold water shower rapidly, its objective is to lower the temperature, next makes rice grain contract on cooling, reduces powder degree, be beneficial to ventilation, be suitable for microbial reproduction；

5. mixed song: using contained rhizopus in yeast for brewing rice wine and saccharomycetic effect, by starch saccharification, then ferment and become ethanol, general consumption is 0.2% the 0.3% of raw material.

(2) acetic fermentation: acetic fermentation is the critical process determining aromatic vinegar Yield and quality, and traditional " solids stratification fermentation " technique is applied in cement pit fermentation technology, the whole ferment acid fermentation time is 20 days, and whole acetic fermentation divides three phases to carry out:

1. inoculation cultivation stage (prior fermentation), this stage is accessed acetic acid bacteria in compound, progressively cultivates, expand through 1 day time, make all to contain substantial amounts of acetic acid bacteria in all raw materials, in order that the normal breeding of acetic acid bacteria must be grasped, adjust the various suitable conditions allowing acetic acid to breed, according to the practical experience of our factory, acetic acid bacteria growing is optimum environmentally, in solid mixture, 6 degree about of alcohol content, 60% about, temperature rests in 38 44 DEG C to moisture Control, and supplies enough air；

2. produce acid phase (mid-term fermentation) after cultivation in 13 days, alcohol oxidation is progressively become acetic acid in 78 day time by contained acetic acid bacteria in compound, then accordingly reduce air supply, acetic acid bacteria enters mortality phase, and temperature also declines daily, in raw material, alcohol content gradually decreases, acetic acid content rises, when acetic acid content does not rise it is necessary to immediately acetic acid be insulated exhausted air, prevent acetic acid from continuing oxidation thus changing into water and carbon dioxide, this stage about needs 20 day time；

3. Esterification Stage (later stage fermentation) cultivation, produce after sour two stages terminate, the acetic acid of fermenting-ripening is carried out sealing isolation air, last 30 45 days at normal temperatures, make acids acetic acid and a small amount of ethanol in acetic acid, carry out esterification, produce ethyl acetate, wherein still having micro various organic acid and higher alcohols to carry out being esterified this is the main source producing fragrance；

The main production equipments in acetic fermentation stage are anti-corrosion, preventing water leakage mud sump, and 10 meters of pond length is wide 1.5 meters, high 0.8 meter.

(3) drench vinegar sterilization: drench the method that vinegar sterilization is vinegar processed last one procedure physics, by contained acetate dissolution in vinegar ester in water, the raw vinegar normal pressure boiling sterilization under drenching after filtration, Guan Tan, sealing, you can store for a long time, never degenerate.

(4) fortification: after Fructus Lycii air-dries, squeeze into juice, be equipped with Radix Ginseng powder, the Radix Astragali, Fructus Schisandrae Chinensis, after mixing special saline solution high-temperature boiling, in the ratio of 1:50, mix sterilized aromatic vinegar, and make the health care aromatic vinegar of local flavor of not having.

Claims

1. a kind of health care aromatic vinegar, comprises the following steps composition: sorting, dipping, steaming and decocting, pouring meal, mixed song, saccharifying, esterification, acidifying, pouring vinegar, sterilizing, nourishing ingredient；Sorting: select quality glutinous rice; content of starch 72% about, no goes mouldy, dipping: make starchy tissues imbibition; volume about increases by 40%; rice is 1:2 with the ratio of dipping water, steaming and decocting: increases temperature steaming and decocting until starch gelatinization, drenches meal: after heating, starch expands powder degree and increases; use rapidly cold water shower disconnected from each other to the grain of rice; mixed song: mixed song: rhizopus and yeast are added in the rice after shower, controls suitable temperature fully to support and mix, saccharifying: 1. put into yeast and be fermented into liquor syrup in 3 days；2. produce acid and put into wheat bran, rice husk fills part day in the environment of maintaining the temperature at 20 DEG C -35 DEG C and turns once, 15-20 days directly stop temperature to 10 DEG C about stop, esterification: the afore-mentioned materials of fermenting-ripening are assembled sealing isolation air, last 30 45 days at normal temperatures, acidifying: the material after esterification is soaked 24 hours, drench vinegar: raw vinegar under drenching after the material filtering after acidifying, sterilizing: by raw vinegar normal pressure boiling sterilization, nourishing ingredient: squeeze into juice after Fructus Lycii is air-dried, Rhizoma Dioscoreae squeezes into juice, dry ginseng's powder, the Radix Astragali, Fructus Schisandrae Chinensis steamed juice and sterilized aromatic vinegar are mixed in the ratio of 1:50, it is characterized in that rhizopus and yeast add shower after rice in, suitable temperature is controlled to be sufficiently stirred for.

2. it is characterised in that Fructus Lycii squeezes into juice after air-drying, Rhizoma Dioscoreae squeezes into juice to a kind of health care aromatic vinegar according to claim 1, and dry ginseng's powder, the Radix Astragali, Fructus Schisandrae Chinensis steamed juice and sterilized aromatic vinegar are mixed in the ratio of 1:50.